Red bean bread
By VicentaLakin
It's a shame if you can't make it because it's hot. It's our custom to have bread for breakfast, and we can't do anything without bread. The red bean bread wants to try it. After dinner last night, it's still hot, it's the biggest rain of the year, it's on TV, it's covered in red bean pie, it's baked when my son gets up in the morning, it's done. I can't wait to eat first, I can't wait to eat first, I can't eat later, it's still dark, it's still raining, it's still fresh, it's still fresh, it's a new purchase, it's a lot of time. This red bean bread, my son ate two at once, drank a bowl of soy milk, they said it was so good! Ha-ha, my purpose was achieved。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- dry yeast 3 grams
- white granulated sugar 40 grams
- salt 3 grams
- milk powder 10 grams
- egg liquid 25 grams
- butter 25 grams
- water 120 grams
- black sesame a little
- Egg liquid (brush surface) a little
- red bean paste 270 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Red bean bread
1
The post-oil process removes all materials from the film
2
It's twice the size of the fermentation. Put a finger in the middle without turning back
3
Make red bean mashed: wash red bean immersed for about 6 hours
4
The porridge pattern of the hotly-boiled red beans boiled, the beans were made, the milk pan was added to the milk pot, the sugar and butter, the fire, the heat and the mixing, the red soy sauce, and the freezer for an hour。
5
The fermented pasta is slowly pressured and drained into 9 equals, 1 in 51 grams, and is rounded up for 15 minutes。
6
The red bean pie is divided into nine equals, one of 35 grams, rounded。
7
The small noodles are condensed into circles with a slightly thick edge in the middle。
8
Put the pie on
9
Wrap it up and hold it tight
10
The buns are fermented twice, and I'm fermented with hot water in the lower part of the oven。
11
fermented bread on the face
12
Sesame after water on the head with a crutches, then to the middle of the bread
13
The oven is preheated at 160 degrees down to 18 minutes on the surface, so the ovens have different temperaturesRed bean bread Make Tips
1. Making of red bean stuffing: The first time I made it, I used a blender to grind it. This time, the red beans were cooked very badly. When heating in the pot, stir with a spoon, and then the beans became rotten and naturally turned into mud. It saves trouble. There is water in the boiled red beans. Use a milk pot to heat and stir while stirring. After the water slowly evaporates, the filling is relatively dry, and place it in refrigeration to cool down.
2. When wrapping, you must close your mouth and pinch it tightly, otherwise the red bean filling will easily be exposed. I was also the first to make it. Fortunately, it is very tight.
3. The baking temperature is live. My oven has only two layers, so the reference value is very low. I have also written down the baking temperature of the recipe. If you want to make it, it is best to bake it according to your own oven. The time should not be longer than that of the recipe. The top part of the recipe is too long, so that the moisture loss on the surface will reduce the taste.
2. When wrapping, you must close your mouth and pinch it tightly, otherwise the red bean filling will easily be exposed. I was also the first to make it. Fortunately, it is very tight.
3. The baking temperature is live. My oven has only two layers, so the reference value is very low. I have also written down the baking temperature of the recipe. If you want to make it, it is best to bake it according to your own oven. The time should not be longer than that of the recipe. The top part of the recipe is too long, so that the moisture loss on the surface will reduce the taste.